Walnut-chocolate cookies

Ingredients for Walnut-chocolate cookies

Instructions for Walnut-chocolate cookies

To prepare the Walnut-chocolate cookies recipe, please follow these instructions:

Preheat the oven to 190 degrees C. Sift flour, salt, baking soda and baking soda together in a large bowl. Set aside. Stir the butter softly, add dough, sugar and vanilla sugar. Stir strongly, like in a stirrer. When the mixture is completely homogenous, one egg is added at a time with continued vigorous stirring. Add flour, chocolate and nuts while still stirring. Cool for 1/2 hour. Cover two baking sheets with baking paper. Vibrate portions of dough for approx. 3 cm thick sausages cut into walnut-sized pieces. Vibrate each piece into a ball between the palms. Place them on the baking paper at a good distance as the cakes flow out. (20 - 25 pieces per baking sheet). Push the balls lightly flat with a index finger. Place the plate in the middle of the oven for approx. 10 minutes until the cakes start to color in the edges. Take the plate out, pull the baking paper with the cakes over to the kitchen table and immediately put the cakes on a baking tray using a pallet knife. The cakes are crazy while they are hot. Allow them to cool completely. While the first plate is baking, the next is filled in the same way. When the baking paper is emptied of the baked cakes, place it back on the emptied plate, which is refilled with spheres. Thus, it is known until the whole dough is used up. The completely cold cakes are placed in a cage that is kept cool and dry. The cakes can also be frozen. They are thrown in sealed packaging and do not need to be lunched before serving. Serving: Taste good for coffee.